Apple pie decorated with red roses is an excellent pastry for both everyday and festive tables. Soft, crumbly dough combined with gentle, airy sour cream filling will not leave indifferent any taster.
It is necessary
- For the test:
- - 2 cups of flour;
- - 150 g margarine;
- - 0.5 cups of sour cream (kefir);
- - 1, 5 teaspoon baking powder
- For filling:
- - 650 g apples
- To fill:
- - an egg;
- - 50 g flour;
- - 200 g sour cream;
- - a glass of sugar;
- - a teaspoon of vanilla sugar
- For roses:
- - 50 g sugar
- - apple of hard varieties (like "Antonovka");
- - 1-2 tablespoons of powdered sugar;
- - a glass of compote (water)
Instructions
Step 1
Grind the margarine on a grater; for this, hold it for at least an hour in the freezer. Sift flour. This must be done so that the flour is saturated with oxygen, then the baking will be lighter and more magnificent.
Step 2
In a bowl, combine the sifted flour and baking powder. Stir margarine to flour, add sour cream (kefir). Knead an elastic but not tight dough.
Step 3
Place it along the bottom and sides of the baking dish, carefully trimming the sides. Place the batter in the refrigerator for 30 minutes.
Step 4
Prepare the apple filling. Peel the apples by removing the core and cut into cubes. Prepare the fill. Stir sugar into sour cream, add vanilla sugar.
Step 5
Beat the mass for a short time with a mixer. Lightly loosen the egg with a fork and add to the sour cream-sugar mixture. Add flour and beat again. Combine apples with sour cream filling, shuffle.
Step 6
After taking out the mold with the dough from the refrigerator, cover with the filling, evenly distributing it. Bake in an oven preheated to 180 ° C for about an hour until tender.
Step 7
Make roses from apples. Wash the apple, do not peel it. Cut in half, without removing the core, cut into thin petal plates. Then remove the bones.
Step 8
It should be taken into account in advance that the flowers turn out to be red, then it is necessary to prepare the "petals" in initially red compote-syrup or tinted food coloring.
Step 9
When boiled in light apple syrup with a red peel, you get a white rose, with a red frame. Pour sugar into the compote, stirring occasionally, bring to a boil. Lower the petals and continue cooking for about 30 seconds over medium heat.
Step 10
Remove the "petals" to the edge of the bowl and wait for the excess liquid to drain. Begin to form a rose from the cooled components of the flower.
Step 11
First, make the middle by curling the petal into a tube. Next, substitute the next one for it, wrapping it in a circle.
Step 12
Place the petals underneath until a flower of the correct size is formed. The cooled cake, sprinkle with icing sugar and garnish with apple roses.
